Food sensitivities (not to be confused with allergies or intolerances) create an immune reaction in your body. The thing is, if you’re eating this food that you are sensitive to often, that is a chronic immune response, which leads to inflammation. Inflammation is one of the root causes of digestive problems, skin conditions, low energy, a weak immune system, joint pain and more.
One of these days I’m going to write a full blog post on gluten and whether or not it’s something you should avoid if you are not full on celiac, like myself. What I will say is that those with compromised digestion (regardless of whether you’re celiac, can notice a major improvement going gluten free. This may be due to the presence of a protein called zonulin.
This usually refers to the two proteins found in cow’s dairy, casein & whey, but could also show up as a lactose intolerance where you lack the enzymes to digest the sugar found in milk. One of the differences between milk many years ago and milk now is that it’s always been pasteurized, which removes the enzymes to help you digest it. I’ve found a strong connection between skin conditions (eczema, acne) and dairy consumption and in this study, there was a positive association between acne and milk consumption in adolescent girls.
This is due to the fact that in some individuals, casein and whey can cause an excessive inflammatory immune response. This leads to mucous production. And high mucous means blocked airways, stuffy noses, and thick throats.
Eggs are incredibly healthy, don’t get me wrong. However, they are a common sensitivity for some individuals - particularly those with compromised digestion. In the live online class, I’ll explain great ‘hacks’ to replace eggs in your favourite recipes!
Soy is likely one of the most controversial foods. It’s very common to be a GMO crop. Interestingly, nearly 50% of children with a slow-onset cow's milk allergy also have difficulties with soy. If you do have a sensitivity to soy, you’ll have to be careful of so many packaged foods because it’s in everything. Even dark chocolate, with soy lecithin being an emulsifier.
Similar to soy, corn is also a common GMO crop and a filler product in so many packaged foods, particularly gluten free packaged foods. One study conducted in Milan suggested that prolamins, a corn protein that contains amino acid sequences resembling the gluten proteins in wheat, could have a similarly damaging effect on some people with celiac disease as eating wheat due to the similarity. (Source)
Common delayed reactions to corn include headaches, migraines, fatigue, mood disturbances, joint and muscle pain, and upper respiratory symptoms.
I think you probably know sugar is bad, and hugely inflammatory. In one study of over 79,000 women, those who drank more than one serving of sugar sweetened soda showed a 63% higher chance of experience rheumatoid arthritis.
If you suspect you have food sensitivities and would like more guidance or to get tested, click on the link below to book a complimentary 1:1 coaching session.